Fill up on this savory dish!
ingredients
ingredients
method
step-by-step directions

Michael Symon's Grilled Pork Tenderloin with Apple Salad

  • FOR THE PORK TENDERLOIN:
  • 1 Whole Pork Tenderloin (approximately 1 pound cut into 3/4 inch medallions)
  • 2 tablespoon Olive Oil
  • Kosher Salt and Freshly Ground Pepper to taste
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  • FOR THE APPLE SALAD:
  • 1 Medium Celery Root (peeled and cut into matchsticks)
  • 2 Granny Smith Apple (cut into strips)
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  • FOR THE DRESSING:
  • 3 tablespoon Lemon Juice
  • 2 tablespoon Grainy Mustard
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tablespoon Tarragon (Chopped)
  • Kosher Salt and Freshly Ground Pepper to taste
  • 1 shallot (minced)
step-by-step directions
  • FOR THE PORK TENDERLOIN: Preheat a grill to high.
  • Cover the medallions with the olive oil. Season with salt and pepper liberally.
  • Place the tenderloin on the grill and cook for 2 minutes a side until browned. Reduce the heat and continue cooking for about 5 minutes or until cooked through. Remove the medallions from the grill and place on a serving plate.
  • FOR THE APPLE SALAD: Combine the celery root and apple in a bowl and set aside.
  • FOR THE DRESSING: In a separate bowl, whisk together the shallots, lemon juice and mustard. Whisk in the olive oil until well combined. Add in the tarragon and season with salt and pepper. Pour over the apple and celery root mixture and toss to coat.
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